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Recipe: Honey-Glazed Cashew Chicken Stir-Fry

This recipe for honey-glazed cashew chicken stir-fry is from the folks at Pillsbury… I got in from their soft cover book “Easy Meals for 2” … it’s very easy and delicious…. I adapted it slightly by adding mandarin oranges.

TIPS

I used mandarin orange slices from Delmonte Sun Fresh Mandarin Orange Slices in Light Syrup in the jar…. You can usually find it in the refrigerated section of the produce section of your grocery store…. They are delicious in so many things… like salads and recipes like this one…. they’re great to eat by themselves too ….they stay fresh for a long time so there is usually never any waste.

This recipe can easily be doubled or tripled for larger families.

I really like Chinese food… but… unfortunately… I have to watch the fat, salt and msg, etc…. so we simply don’t eat out much anymore… I can cook the same meals better and healthier at home. This recipe is a prime example.

In a small bowl, combine the orange juice, honey, cornstarch and salt until well blended. Set aside.

In a large non-stick skillet or wok, heat oil over medium high heat.

Add the chicken , carrots, onion and garlic.Cook, stirring constantly, for about 7-9 minutes. (Chicken should no longer be pink inside)

Stir in the sugar snap peas.

Cover and cook for another 6-8 minutes, stirring occasionally, until vegetables are crisp-tender. (If using fresh sugar snap peas, you need to use your judgement as to how long to cook them... you want them tender but with some crisp left in them)

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